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These Honey Sriracha Salmon Bowls are my answer whenever I need something quick but impressive for dinner. Sweet sticky honey blends with spicy sriracha and savory salmon for a dish that always wins over both family and guests. With fresh veggies and creamy avocado over warm rice, it is wholesome, filling, and colorful. In less than twenty minutes, you get a meal that feels special every time.
I first made these on a busy weeknight when dinner needed to be fast and crowd-pleasing. It is now my easy standby whenever a satisfying bowl is just what we need.
Ingredients
- Salmon fillets: Choose firm bright salmon with moist flesh and no fishy smell for best flavor
- Low-sodium soy sauce or tamari: Adds savory depth while keeping sodium in check look for clear brown liquid and check expiration
- Honey: Offers natural sweetness and sticky glaze opt for local honey if possible
- Sriracha: Brings bold heat and tang use a brand you love for best results
- Minced garlic: Flavor foundation choose garlic that is firm no green sprouts or soft spots
- Cooked white rice: Makes a fluffy base let it steam fully for best texture
- Avocado: Adds creamy richness pick one that yields to gentle pressure
- Cucumber: Slices offer fresh crunch choose one with smooth unblemished skin
- Edamame: Provides protein and color find it pre-cooked in the frozen section
- Sriracha mayo: Rich tangy topping adds extra heat store-bought or homemade both work
- Red pepper flakes and sesame seeds: Sprinkled on for crunch and bursts of flavor buy from a store with quick turnover for freshness
Step-by-Step Instructions
- Prep the Salmon:
- Cut the salmon fillets into cubes about one inch in size and remove the skin if you like working carefully so the pieces stay firm and intact
- Make the Marinade:
- In a large bowl whisk together the soy sauce honey sriracha minced garlic and water whisk steadily until everything is blended smoothly
- Marinate the Salmon:
- Add your salmon pieces to the marinade and gently turn to coat let it sit in the fridge for at least twenty minutes up to one hour for more flavor
- Cook the Salmon Cubes:
- Heat a big non-stick skillet on medium high with a splash of oil lay in the salmon pieces without crowding and cook for about two to three minutes each side let them get golden on the edges and flake easily
- Thicken the Glaze:
- Pour the leftover marinade into the skillet cook for several minutes stirring gently as it thickens and coats the cooked salmon cubes
- Assemble Each Bowl:
- Spoon fluffy cooked rice into bowls then add the salmon avocado slices cucumber and edamame arrange them in groups for color and texture
- Drizzle and Garnish:
- Top each bowl with swirls of sriracha mayo and a sprinkle of sesame seeds and red pepper flakes use as much or as little as you love
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Every time I make these salmon bowls I find myself loving the creamy avocado paired with the spicy honey sriracha glaze it reminds me of family sushi nights when we would experiment with toppings and rarely had the same meal twice
Storage Tips
Extra salmon can be cooled quickly and stored in an airtight container in the fridge for up to two days To revive leftovers microwave gently with an extra splash of water or soy sauce to keep from drying out Fresh toppings like avocado are best added right before serving
Ingredient Substitutions
If you do not have sriracha try sambal oelek or another hot sauce Honey can be swapped for maple syrup or brown sugar Use brown rice or quinoa in place of white rice for more texture Smoked trout or even tofu cubes work well if salmon is not available
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Serving Suggestions
Serve these bowls as a complete meal for lunch or dinner I like to add pickled ginger or quick pickled carrots for extra zing Kids love getting involved by topping their own bowls with whatever veggies or sauces they like
A Bit of Context
Honey sriracha sauce has roots in Korean and Thai cuisine where chili pastes and honey are used together Salmon bowls like this have become popular in home kitchens for their easy assembly and big flavors They blend the comfort of rice bowls with lighter Asian-inspired sauces everyone seems to crave
Recipe FAQs
- → How do I prevent the salmon from overcooking?
Cook salmon cubes over medium-high heat for 2-3 minutes per side. Remove them once they flake easily with a fork to keep them moist.
- → Can I substitute the white rice with another base?
Yes, feel free to use brown rice, quinoa, cauliflower rice, or even mixed greens as a healthy alternative base.
- → How spicy is the honey sriracha glaze?
The sriracha provides noticeable heat, but the honey balances it with sweetness. Adjust sriracha to suit your preference.
- → What are some additional toppings I can add?
Try adding shredded carrots, pickled ginger, radishes, or extra herbs like cilantro or green onions for garnish.
- → Do I need to marinate the salmon for the full hour?
Marinating for at least 20 minutes infuses plenty of flavor, but you can leave it up to 1 hour for a deeper taste.